Mesdames et messieurs, today's post is international. It is a dish which I got to know and love in Sweden, but its main component is called French potato salad. Why that is so, je ne sais pas. I have never eaten potato salad in France, and I really really have no clue why this kind of potato salad which I would call Swedish in Sweden is called French. Maybe it is because the salad tastes so good that it can only be French haute cuisine... In any case, the most important thing is that you use really tiny tiny round new potatoes which you only get around this time of the year.
In Sweden, French potato salad is usually the side dish eaten with varmrökt lax, warm-smoked salmon, which I think is the best way of eating salmon. In Berlin, varmrökt lax is called Stremellachs, as the filet of salmon is cut into small "Stremel", stripes that is, before it is smoked. For me it has almost become a tradition to buy a slice at the market every weekend....Since I had a ripe avocado lying around which had to be eaten, I also added some guacamole as a dip. It goes well together with the salmon, but it's no essential ingredient.
copyright of all photos j.
French potato salad
one handful of small potatoes per person
one tbs of capers per person
one small red onion
white wine vinegar
Thouroughly rinse the potatoes. You will eat the peel as well, so make sure they are free from soil. In a pot, bring the potatoes to a boil. Let them simmer until they are soft. As they are tiny, this won't take very long, maybe about 10 minutes. In the meantime, cut the red onion into very small cubes. In a bowl, mix 2 tbs of oil with one tbs of the vinegar, add some honey, some pepper and salt, the diced onion and one tbs of capers. Mix thoroughly, then add the hot potatoes. Serve the salad luke warm, next to the cold Stremellachs.
Voilà Bon appetit!
I love this dish not only but especially on warm late summer, early autum evenings!